Classic Pound Cake

Before you start

Pound cake takes its name from the old formula of a pound each of butter, sugar, eggs and flour. This loaf follows that equal-weight template closely, with no chemical leavening; the lift comes entirely from air beaten into the butter and sugar and from steam. The result is a fine, tight crumb, a golden crust and rich butter flavor.

Because there is no baking powder, creaming is everything. Beat the butter and sugar for a full 5 minutes until pale and fluffy, then add the eggs slowly so the batter stays emulsified and holds that air. A low oven bakes the dense batter evenly; the top should crack down the middle, which is a sign of a well-risen pound cake.

Ingredients

• 225 g (1 cup) unsalted butter — softened to about 18–20°C
• 225 g (1 cup + 2 tbsp) granulated sugar
• ½ tsp fine salt
• 4 large (about 200 g out of the shell) eggs — room temperature
• 2 tbsp whole milk — room temperature
• 2 tsp vanilla extract
• 225 g (1¾ cups + 2 tbsp, spooned and leveled) all-purpose flour

Method

1. Heat the oven to 165°C (325°F). Grease the loaf pan and line it with a parchment sling that overhangs the long sides.
2. Beat the butter, sugar and salt on medium-high for 5 minutes, scraping the bowl twice, until the mixture is almost white and very fluffy.
3. Whisk the eggs, milk and vanilla in a jug. With the mixer on medium, add the egg mixture a tablespoon or two at a time, beating until each addition is fully absorbed before adding more. This takes about 3 minutes. The batter should stay smooth and glossy.
4. On low speed, add the flour in three additions, mixing just until it disappears. Finish with a few folds of the spatula.
5. Scrape the thick batter into the pan and smooth the top. For a neat center crack, run a buttered knife lengthwise down the middle, about 1 cm deep.
6. Bake for 65 to 75 minutes, until the cake is deep golden, the crack looks dry and a skewer in the center comes out clean. An instant-read thermometer should read 96 to 99°C (205 to 210°F).
7. Cool in the pan for 15 minutes, lift out using the sling and cool completely on a rack before slicing.

Tips for success

• Butter that is too soft or greasy will not hold air. It should dent with a finger but still feel cool.
• If the batter starts to look curdled while adding the eggs, add a tablespoon of the flour and keep beating.
• Tent loosely with foil after 45 minutes if the top is browning faster than the inside is baking.

Substitutions

All-purpose flour

Cake flour at the same weight gives a softer, finer crumb. Use about 2 cups, spooned and leveled.

Whole milk

Sour cream or heavy cream at the same amount gives an even richer, moister crumb.

No leavening

For insurance, add ½ tsp baking powder with the flour. The crumb will be a little lighter and less dense.

Variations

Lemon pound cake

Rub the zest of 2 lemons into the sugar and brush the warm cake with a syrup of 60 ml lemon juice and 50 g sugar.

Marble pound cake

Stir 2 tbsp cocoa and 1 tbsp milk into a third of the batter and swirl it through the plain batter in the pan.

Troubleshooting

Dense, heavy streak at the bottom

The batter was underbeaten or curdled, so it lost its air. Cream longer and add the eggs slowly.

Top browned but center is raw

The oven ran hot. Bake at 165°C (325°F) and check with a thermometer.

Cake sank after baking

Underbaked. Test with a skewer and thermometer, and do not remove it from the oven early.

Storage

Wrap the cooled cake tightly and keep at room temperature for up to 4 days. It freezes well for up to 3 months, whole or sliced. Stale slices are excellent toasted.

Safety notes

The raw batter contains egg and flour, so wait until baked to taste. Contains wheat, egg and milk.